Frozen Blueberry Lemon Dessert

It is freaking HOT where I live right now, and thunder and lightning have been a regular thing. So, because of the heat I have been experimenting with cool refreshing desserts, and this little beauty came from that experimenting. It’s a mix of about 4 recipes, and boy the possibilities are limitless with the basics of this dessert.

There are a lot of little steps for this dessert, but truthfully most of them are very quick.

Don’t be intimidated, give this a try.

Frozen Blueberry Lemon Dessert

Filling Ingredients
• 2 large lemons juiced
• 1 lemon zest ( for decorating the top of the dessert)
• 1/3 cup puréed blueberries
• 1 can sweetened condensed milk
• 8 oz Cool Whip whipped topping
• 8 oz cream cheese, softened
Crust Ingredients
• 12 full-size graham crackers (about 6 1/2 ounces)
• 1/4 cup sugar
• 1/2 teaspoon cinnamon (optional)
• 6 Tablespoons butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• About 1/4 cup water or less – add slowly. The less water you have the crispier the crust, but add enough that it sticks together.
Grab your 9×9 Pyrex or glass pie dish, and let’s do this!

Frozen Desssert How to pictures
Instructions
Make Crust First
( Mini Step: take out the cream cheese and Cool Whip to soften, and zest your lemon and set aside)

 
1. Turn the Graham Crackers to Dust: Using a rolling pin and zip lock or a food processor, smash them continuously until the crackers are crushed into fine crumbs.
You should end up with about 2 cups of graham cracker crumbs, but I’ve never measured so I have no idea if this is true or not it’s just the rumor going around town.
2. Bring on the Butter: Transfer the graham crackers to a bowl. Add sugar, cinnamon, and salt. mix together. Then melt the butter and pour over the graham crackers, and add vanilla. Stir until the crumbs are evenly coated and look wet. If you press them, the crumbs should hold together; if not, add 1 tablespoon of water at a time till it comes together.
3. Press it, Press it Good: Heat the oven to 375° F. Pour the crumbs into a 9-inch pie pan or square Pyrex dish, and press them evenly along the bottoms and sides. (Note: only press the graham into the bottom if using square dish)
4. Bake the Crust: Bake the crust for 8 to 10 minutes until dry and fragrant. Cool completely in refrigerator before adding the filling.

 
On To The Filling….
1. Whip the cream cheese until smooth using a hand mixer or Kitchen Aid.
2. Add in the sweetened condensed milk and mix until smooth.
3. Then whip in blueberry puree and lemon juice.
4. Let the whipped topping defrost now if you haven’t already done it. Then add it to the cream cheese mixture, folding it in until combined.
5. Take out your completely cooled crust, and fill it with the mixture.
6. Sprinkle the lemon zest on top.
7. Lightly cover with foil while it sets. Leave in freezer for at least 4 hours to set.
8. Once set, give it a water bath. The best way to do this is to submerge the bottom half of dessert into warm water for a few seconds.
9. Stab it with a knife and it should pop right out of the Pyrex.
10. Slice it into desired size pieces, and place them in a zip lock bag and return it to the freezer till you want to serve it.

 
Note: You don’t want your Pyrex dish to be in the freezer to long it is bad for them, and creates a hazard for you. Like when you try to use them in the oven after leaving the dish in the freezer two weeks; trust me, not fun.

 
Also, some people like to leave the dessert out for ten minutes before serving. It softens the dessert, but I like it right out of the freezer like a Popsicle.

 

 

Good Luck and have fun! If you have any questions let me know.

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